Warm orange and mushroom spinach salad

1 servings

Ingredients

Quantity Ingredient
8 ounces Sliced bacon; cut into 1-inch
; pieces
¾ cup Fresh orange juice
¼ cup Plus 2 tablespoons minced shallots
¼ cup Olive oil
¼ cup Balsamic vinegar or red wine vinegar
4 Oranges; peeled, white pith
; removed
10 ounces Spinach; stems trimmed
1 medium Head radicchio
6 ounces Fresh shiitake mushrooms; stemmed, sliced
6 ounces Fresh oyster mushrooms
½ cup Toasted hazelnuts; coarsely chopped
; (generous)
1 pack Enoki mushrooms; (optional) (3
; 1/2-ounce)

Directions

DRESSING

SALAD

For Dressing:

Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour off drippings and reserve. Combine ¼ cup reserved drippings with remaining ingredients in small bowl. Season to taste with salt and pepper.

For Salad:

Working over small bowl and using small sharp knife, cut between membranes of oranges to release segments; add to bowl. Tear spinach and radicchio into bite-size pieces and place in large bowl. (Can be prepared 1 day ahead. Cover dressing, orange segments, greens and reserved bacon drippings separately and refrigerate.)

Drain orange segments. Heat 2 tablespoons reserved bacon drippings in heavy large skillet over medium-high heat. Add shiitake mushrooms and saute 1 minute. Add oyster mushrooms and season with salt and pepper. Saute until golden brown, about 2 minutes. Add mushrooms to greens and toss. Pour dressing into same skillet and boil 2 minutes. Pour dressing over greens.

Add bacon, orange segments and chopped hazelnuts. Toss to combine. Season to taste with salt and pepper. Garnish salad with enoki mushrooms and serve.

Serves 4 to 6.

Bon Appetit March 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes